The White Chantecler was created in the early 1900s by a monk from Quebec. It was recognized by the APA in 1921. The Partridge, originally called the Albertan, was created by Dr. Wilkinson a short time afterwards and admitted to the APA in 1935.
"The Chicken Book" covers the history of the domesticated chicken all the way up to modern times and some of its influence on society. It has a chapter on recipes and current chicken raising.